Barley and Mushroom Salad

Recipe courtesy of Chef Martin Breslin, Harvard University Dining Services


Yield: 8 four ounce servings


1 tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon brown mustard
3 tablespoons olive oil
Salt and pepper
1/2 red onion
Olive oil
2 2/3 cups vegetable broth
2/3 cup pearl barley
4 ounces raw shiitake mushrooms, sliced
1/2 cup chopped fresh parsley
1 teaspoon salt


For Vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.

Preheat oven to 350°F. Peel onion half and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.

In a medium pot, bring broth to a boil and add barley. Reduce heat and simmer, covered, until barley is tender (35 to 40 minutes). Drain any excess liquid; spread barley on a baking sheet to cool.

In a sauté pan over medium heat, cook mushrooms with 1 tablespoon of oil until tender. Mix sautéed mushrooms into cooled barley, along with onion, parsley, salt and Vinaigrette. Adjust seasoning as desired.


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